- 3 large onions
- 4 tablespoons [60 g] butter
- 2 tablespoons [30 mL] olive oil
- 2 tablespoons [30 mL] light bronw sugar
- 2 tablespoons [30 mL] drained capers
- 2 tablespoons [30 mL] freshly chopped parsley
- Salt and freshly ground black pepper, to taste
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- Using a sharp knife, peel then half onions from top to bottom through the middle.
- Slice each half into thin slices.
- Heat together butter and olive oil into a large casserole.
- Add onion slices and light brown sugar.
- Cook onions over really low heat stirring from time to time for approximately 30 minutes, until soft and of a rich caramel color.
- Transfer caramelized onion slices into serving bowl.
- Grossly chop then mix capers into caramelized onion slices.
- Leave to cool completely.
- Mix in freshly chopped parsley, salt and pepper.
- Cover bowl with plastic wrap and refrigerate relish until ready to serve.
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